CRISPY CHICKEN STRIPS 😋

 

                      CRISPY CHICKEN STRIPS 😋

Ingredients:

Chicken breast

Roasted cornflakes

Flour

Beaten egg

Salt

Black pepper

Extra virgin olive oil

Ketchup

Pitted black olives

Preparation:

1. Cut the chicken breast into strips that we season with salt and pepper and lightly flour.

2. Then, we pass these strips through beaten egg and then through the toasted cornflakes, which we have crushed a little with our hands.

3. We fry them in extra virgin olive oil, very hot, until they are golden brown, take out and let rest on kitchen paper or absorbent paper

BEST STEAK

 

                                        BEST STEAK 

INGREDIENTS

2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)

1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil

1 1/2 tsp sea salt

1 tsp black pepper freshly ground

2 Tbsp unsalted butter

2 cloves garlic peeled and quartered

1 sprig of fresh rosemary

DIRECTIONS

Remove your steaks from the fridge and allow them to come to room temp before cooking (30 min for thin steaks about an hour for thick steaks)

Use a good heavy pan… preferably a Cast Iron skillet or ST grill

Oil your pan well AFTER it is heated! (med-high heat)

Season your steak liberally on both sides. McCormick, Weber, Steakhouse are all good brands and you can probably find them in your local grocery stores.

Once you place your steak in the pan DO NOT touch/turn them for at least 3-4 minutes until a nice sear is formed. When you flip the steaks over allow them to cook 3-4 minutes on the other side.

If your steaks are thick you should finish them in a hot oven preheated to 375° anywhere from 5 to 10 minutes for a med to med good steak

Boil Potatoes And Slice Them

 

Boil Potatoes And Slice Them. Arrange With Meatballs And Cheese And Bake For A Delicious French Treat

Ingredients

3 large potatoes

1 chopped white onion

1.6 pounds (750 grams) ground beef

1 tablespoon (15 ml) paprika

1 cup (100 grams) shredded mozzarella

1 cup (250 ml) basic béchamel sauce

Salt and pepper to taste

Chopped fresh parsley

For the béchamel sauce:

4 cups (1 liter) milk

5 tablespoons (75 grams) butter

4 tablespoons (48 grams) flour

2 teaspoons (10 ml) salt

½ teaspoon (3 ml) nutmeg

PREPARATION:

Prepare a basic béchamel sauce.

In  a medium saucepan, melt the butter over medium-low heat. Add flour and  stir to form a golden roux, stirring constantly for about 6 minutes.

Heat  milk until simmering, then whisk into roux until smooth. Bring to a  boil and cook for 10 minutes, stirring constantly, adding salt and  nutmeg at the end.

Preheat oven to 400°F (200°C).

In  a large bowl, combine ground beef with 1 teaspoon (5 mL) chopped fresh  parsley and paprika. Season with salt and pepper. Add onion and combine  well.

Peel and boil the potatoes whole, until they are a little soft, about 7 minutes. Drain and slice.

Arrange the slices in a single layer on the bottom of a round baking dish, then form a vertical outline.

Form meatballs the size of ice cream scoops and arrange in dish.

Use the remaining potato slices to separate the meatballs, forming small compartments.

Pour the béchamel sauce into each of these compartments until they are full, then top with shredded mozzarella.

Bake for 15 minutes and enjoy.

Crock Pot Pineapple Salsa Chicken

 

           Crock Pot Pineapple Salsa Chicken

Ingredients:

 24 oz raw chicken breasts 

1/2 cup Trader Joes Pineapple Salsa 

1 tbsp soy sauce or liquid coconut aminos. 

1/4 cup chicken broth 

Directions:

Add chicken breasts, salsa, soy sauce and chicken broth to a crock pot.

Cook on LOW 4 to 6 hours. Shred chicken when cooked. 

Divide into 3 portions.

Serve each portion over 1 1/2 cups cooked riced cauliflower 

or any approved Greens of your choice.

3 Servings with 1 Leaner Protein and 3 Condiments per Serving

1 Healthy Fat is still needed. 

Some great options are 1 1/2 oz of avocado, 2 tbsp of guacamole, or 2 tbsp of sour cream.

Chicken mushroom soup

 

Chicken mushroom soup, i hate to have this alone, i miss having this with a special one

Ingredients

2 tablespoons butter

1 onion diced

2 large carrots peeled and diced

1 stalk celery diced

8 ounces brown mushrooms or white mushrooms, sliced

1 teaspoon garlic minced

1 teaspoon salt

1 teaspoon dried parsley

½ teaspoon dried thyme

½ teaspoon poultry seasoning or ¼ teaspoon ground sage

⅛ teaspoon black pepper

6 cups low sodium chicken broth

2 chicken breasts

½ cup uncooked white rice

Instructions

Heat butter in a large soup pot over medium-high heat. Add onion, carrots, celery, and mushrooms. Cook and stir until onion begins to soften, about 5 minutes.

Add garlic and seasonings and cook just until fragrant.

Add broth, uncooked chicken breasts, and rice. Stir and bring to a boil over medium-high heat.

Reduce heat to medium-low (a simmer), cover, and cook for 20-25 minutes, stirring after 10 minutes.

After 15 minutes remove chicken from the pot and shred.

Once the rice is tender, add chicken back to the pot and serve.

Notes

This recipe uses raw boneless-skinless chicken breasts. Frozen chicken breasts will need about 5-10 minutes extra cooking time.

If using leftover or rotisserie chicken, the chicken should be added at the end so it doesn't overcook.

Garnish with fresh herbs and parsley if desired.

Chicken Mushroom Soup can be frozen for up to 3 months.

Air Fryer Lobster Tail Recipe

 

Air Fryer Lobster Tail Recipe:

Ingredients:

2 lobster tails

2 tablespoons butter, melted

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

Lemon wedges, for serving

Fresh parsley, chopped, for garnish

Instructions:

Prep the Lobster Tails:Thaw the lobster tails if they're frozen. Using kitchen shears, carefully cut along the top shell of each lobster tail, stopping at the base of the tail. Gently pull the shell apart to expose the meat while keeping it attached at the base. Lift the meat through the cut shell, allowing it to rest on top.

Season the Lobster Tails:Brush the lobster meat with the melted butter, making sure to coat it well.

In a small bowl, mix together the garlic powder, paprika, salt, and pepper. Sprinkle this mixture evenly over the buttered lobster meat.

Preheat the Air Fryer:Preheat your air fryer to 380°F (193°C).

Air Frying:Place the seasoned lobster tails in the air fryer basket, ensuring they're not touching.

Cook the lobster tails in the air fryer for about 6-8 minutes or until the meat is opaque and cooked through. Cooking time may vary depending on the size of the lobster tails and the specific air fryer model.

Serve:Carefully remove the lobster tails from the air fryer and transfer them to serving plates.

Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Enjoy your delicious air fryer lobster tail!

Please note that cooking times may vary depending on your specific air fryer model and the size of the lobster tails. Always ensure that the lobster tails are cooked thoroughly and reach a safe internal temperature. 

Crispy Fried Chicken

 

Ingredients:

4 servings

8 pieces of chicken thighs

1 cup flour

1 teaspoon five-spice

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon garlic salt

cooking oil

Instructions:

Mix the flour and spices.

Wash the chicken and Pat dry the chicken.

Coat the chicken with the flour mix.

Preheat the cooking oil.

Deep fry the chicken til golden brown. Make sure to thoroughly cook the chicken and check that the insides are cooked.

Catfish Fried

 

Ingredients:

1 lb catfish(4-6 fillets)

1 cup milk

2 tbsp vinegar

3/4 cup cornmeal (finely ground)

1/2 cup ap flour

1 tsp garlic powder

1 tsp black pepper

1 tsp paprika

1/2 tsp cayenne

1/4 tsp celery salt

1 salt

1 oil for frying

Direction :

Heat 1/2″ cast iron oil pan to 350*

Soak fish in milk and vinegar while the oil is heated

In a medium bowl, mix cornmeal, flour, and herbs

Remove fish from milk, sprinkle with salt and clay in flour mixture

Shake the excess bread and put it in oil

Bake for 2-3 minutes (until golde

n brown); Flip and bake for another 2-3 minutes

Sinks on paper towels

Hope you Enjoy!

Air fryer Surf And Turf Burrito

 

Ingredients:

Fajita meat 10 oz

Extra virgin olive oil

½ jalapenos peppers

Red onion

1 tsp of cumin

1 tsp black pepper

Juice ½ of a lime

¼ lbs texas white gulf shrimp

¾ Tbsp chopped garlic

1 tsp of sea salt

Pica de Gallo

Goya adobo

Haas avocado

Large flour tortilla

White Mexican chees

Instructions:

The recipe is easy, and we say exactly how to grill Mexican Carne Asada, Shrimp, and Pico de Gallo.

Sometimes French fries are used to create this burrito, but I feel that it overpowers the beef and shrimp.

The burrito is then topped with Mexican white cheese, and Haas avocado, and rolled into a flour tortilla.

The wrapped burrito is then grilled to a golden brown, helping melt the cheese.

Meat and vegetables bowl

 

Ingredients

 - Vegetable oil: 2 tablespoons

 - Beef: 1 kilo (inch-sized pieces for each piece)

 - Salt: half a teaspoon

 - Black pepper: half a teaspoon

 - Garlic: clove (mashed)

 - Onion: 1 piece (finely chopped)

 - Potatoes: 3 (cut into large cubes)

 - Carrots: 4 pieces (cut into circles)

 - Celery: stalk (chopped)

 - Meat broth: a cup and a half

 - Bay leaf: 1 leaf

 - Chili powder: a teaspoon

 - Soy sauce: a teaspoon

 - Flour: a quarter cup

 How to prepare

 Season the meat pieces with salt and black pepper.

 Add oil to a frying pan over medium heat and fry the meat pieces for 4 minutes until they become brown, then drain them.

 Place the meat pieces with the onions, garlic, carrots, potatoes, and celery in a large pot over high heat.

 Pour the broth after two minutes, sprinkle the chili powder, then add the soy sauce and bay leaf, cover the pot and leave it on high heat for 4 hours.

 Mix the flour and half a cup of hot broth in a bowl and pour the mixture into the pot to make the stew thick, then keep the ingredients over high heat and leave the pot covered for an additional 30 minutes.

 Serve the dish and garnish with parsley.

𝘋𝘖𝘌𝘚 𝘈𝘕𝘠𝘖𝘕𝘌 𝘏𝘌𝘙𝘌 𝘈𝘊𝘛𝘜𝘈𝘓𝘓𝘠 𝘞𝘖𝘜𝘓𝘋 𝘌𝘈𝘛 𝘉𝘦𝘦𝘧 𝘓𝘪𝘷𝘦𝘳 𝘢𝘯𝘥 𝘖𝘯𝘪𝘰𝘯𝘴

 

𝘋𝘖𝘌𝘚 𝘈𝘕𝘠𝘖𝘕𝘌 𝘏𝘌𝘙𝘌 𝘈𝘊𝘛𝘜𝘈𝘓𝘓𝘠 𝘞𝘖𝘜𝘓𝘋 𝘌𝘈𝘛 𝘉𝘦𝘦𝘧 𝘓𝘪𝘷𝘦𝘳 𝘢𝘯𝘥 𝘖𝘯𝘪𝘰𝘯𝘴 ??

You’ll Need:

¼ cup of flour

1 lb beef liver

¼-½ cup of butter

½ tsp of salt

⅛ tsp of pepper

Oil to taste

1-2 tbsp of fresh minced sage

2 cups of thinly sliced onions

½ cup of beef stock

1 tbsp of minced Italian parsley

¼ cup of dry white wine

Steps:

First, you want to take a bag, and put the flour, the pepper, and the salt together in there.

Cut the liver into pieces that are about a half an inch, and then, put them into the bag, shaking this until they’re coated. This will help with muting the taste of this.

Get a skillet, and from there heat about 3 tablespoons of the butter, along with a little bit of oil, and from there, you want to sauté your onions on a medium-high sort of level, so that they’re nice and tender. You should see a small sheen of glossy on this.

Once you see that, you want to take the onions, putting them inside a dish, and from there, sprinkle the onion as well with some pepper and salt.

Heat up about 4 tablespoons of the butter, along with a small dash of oil to the skillet as well.

Add in the liver and then cook this for about 5 or so minutes, until this dish starts to brown.

Once this is finished cooking, put the onions directly onto the skillet, heating these up together with the liver as well.

Take the liver and onions and put this onto a plate. Use a stock and the wine to deglaze this, and from there, you want to make sure the liquid is reduced in this until it creates a nice, thick sauce that will really give you something to enjoy with this.

Take the liver, put it on a serving dish, and then, also add the onion to this. Add the sauce you just made, and then add a bit of parsley in order to garnish, and then you can serve it!

Tips:

How can I make sure the liver doesn’t taste too pungent?

This is a common question for a lot of people who like to make liver and onions, but don’t know how to make it not taste too pungent. The best way to do this, is to wash your liver, and make sure that any dirt or additives are gone. Also, making sure that the marinade soaks up everything in this is a good way to make sure that you have the best liver and onions dish out there, and one that you can enjoy too.

delicious lentil pancakes

 

Ingredients:

1½ cups of dried red lentils

1 large shallot, chopped

2 cloves of garlic, minced

1 small carrot, grated

¼ cup of fresh parsley, chopped

1 tbsp of tomato puree

1 tsp of salt

½ tsp of black pepper

Olive oil

Directions:

Step 1: Prepare the Lentil Mixture

Place the dried red lentils in a large bowl and cover them with water. Allow them to soak for about 2 hours.

After soaking, strain the lentils well using a fine mesh strainer and transfer them to a food processor or blender.

Step 2: Shape and Fry the Patties

Heat olive oil in a nonstick pan over medium to medium-high heat.

Scoop some of the lentil mixture and shape it into a patty using your hands.

Gently place the patty in the hot oil.

Repeat the process, making sure not to overcrowd the pan.

Fry the patties until both sides are golden brown, crispy, and cooked through.

Step 3: Serve and Enjoy!

Transfer the cooked lentil patties to a tray lined with parchment paper or paper towels to drain off any excess oil.

Serve the patties on a serving plate or dish with your favorite dipping sauce on the side.

Enjoy the delicious and protein-rich lentil patties as a main dish, snack, or appetizer!

Conclusion

These lentil patties are not only delicious but also nutritious and easy to make. Packed with protein from the red lentils and bursting with flavor from the aromatic vegetables and spices, they are sure to become a favorite in your vegan recipe repertoire. Whether served as a main dish, snack, or appetizer, these lentil patties are bound to impress!

Add the chopped shallots, minced garlic, grated carrots, and freshly chopped parsley to the lentils in the food processor.

Include the tomato puree, salt, and black pepper.

Blend all the ingredients together un

til smooth and fully combined.

Healthy Steak Salad

 

                      Healthy Steak Salad

INGREDIENTS:

For The Marinade & Dressing:

3 tablespoons apple cider vinegar

1/4 cup extra virgin olive oil

2 teaspoons honey

1 tablespoon Worcestershire sauce

1 tablespoon dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt or to taste

1/4 teaspoon ground white pepper can be subbed to black, or to taste

For The Salad:

2 lb sirloin or rib-eye steak

6 cups chopped romaine lettuce

2 vine tomatoes diced

1/2 medium red onion sliced

8- ounce blue cheese crumbled

INSTRUCTIONS:

1.Whisk all the marinade/dressing ingredients into a bowl.

2.Place the steak into a shallow dish, and pour 1/3 of the prepared marinade/dressing.

3.Gently massage the steak to evenly distribute the marinade on all sides. Allow it to sit for 15 minutes, to get to room temp.

4.Meanwhile, prepare the veggies for the salad.

5.Brush the grill or a heavy-bottom pan with oil and heat over medium-high heat.

6.Cook the steak on both sides, for about 5 minutes in total for a medium-rare. (Cooking time depends on the thickness of your steaks). Or, cook it according to your level of doneness.

7.Remove the steaks from the grill/pan, and allow it to rest for a few minutes, then slice into 1/2-inch thick pieces.

8.Combine the tomatoes, onion, and lettuce to a large salad bowl. Add sliced steaks and pour the remaining dressing on top.

9.Garnish with crumbled cheese, toss well and serve.

Salad Spinner: This handy tool dries your leafy greens quickly and efficiently, ensuring your salad isn't soggy and allows dressings to adhere better. Consider a salad spinner with a built-in colander for added convenience.

Cheesy Potato Stick

 

Ingredients:

 500gm potatoes

 100gm grated cheese

 150gm corn flour

 A little spring onion (finely sliced)

 1 red chili chopped

 1 tsp ground pepper

 salt to taste

 How to make:

 Potatoes are boiled and then mashed.

 Combine all the ingredients until evenly mixed.

 Chill in the refrigerator for approximately 1 hour.

 When it's been 1 hour, take it out and shape it into an elongated shape.

 Heat oil and fry until cooked and golden.

 Cheesy Potato Sticks are ready to be enjoyed when hot with chili sauce and mayonnaise. good luck

Broccoli Apple Salad

 

Ingredients

 

Ingredients for Broccoli Salad Recipe:

2 medium broccoli heads , (about 1 lb)

1 large carrot, grated or julienned

1 apple, cored and chopped

1/2 small red onion, (1/4 cup thinly sliced)

1/2 cup pecans or walnuts, toasted

1/2 cup craisins or raisins

Ingredients for Creamy Lemon Dressing

½ cup mayo

½ cup sour cream

2 Tbsp lemon juice, (freshly squeezed)

½ Tbsp sugar, or add to taste

¼ tsp sea salt

1/8 tsp black pepper

Instructions

Toast walnuts or pecans over medium/ high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes then transfer to a cutting board and coarsley chop.

Chop broccoli into bite-sized pieces, grate carrot, chop the apple and thinly slice onion, and transfer into a salad bowl. Add toasted pecans and dried raisins or cranberries.

To make the creamy dressing, combine: mayonnaise, sour cream, lemon juice, sugar (to taste), salt and pepper. Mix well.

Add dressing to taste or use the full amount like we do and toss to combine.

Smoked Chicken Wings

 

                      Smoked Chicken Wings

Ingredients:

2 pounds chicken wings

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon salt

1 teaspoon pepper

1/2 cup unsalted butter, melted

1/4 cup hot sauce

Instructions:

Preheat your grill for indirect heat. You will need to set up a cooler side and a hotter side.

In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper.

Place the chicken wings in a large bowl and sprinkle the spice mixture over them, tossing to coat.

Place the chicken wings on the cooler side of the grill and smoke them for 1 hour, or until they are cooked through and the internal temperature reaches 165°F (74°C).

In a small bowl, mix together the melted butter and hot sauce.

Brush the wings with the butter mixture and move them to the hotter side of the grill. Grill the wings for an additional 5-10 minutes, or until they are crispy and caramelized.

Remove the wings from the grill and serve them hot, with your choice of dipping sauces or sides.

Air Fryer Bone-In Chicken Breasts

 

        Air Fryer Bone-In Chicken Breasts

Ingredients

2 split chicken breasts

1 tablespoon olive oil

1 teaspoon lemon pepper seasoning more to taste

¼ teaspoon garlic powder

Instructions

Preheat air fryer to 375°F.

Rub chicken with oil and evenly coat with the seasonings.

Place in the air fryer basket and cook for 25-27 minutes or until chicken reaches 165°F.

Notes

Depending on the size of your air fryer, you can double this recipe and make 4 chicken breasts. 

Olive oil helps the skin crisp and the seasonings to stick.

Use any seasoning you love. Premade lemon pepper is generally quite salty so I do not add extra salt to this recipe, season as needed.

As an option, you can also add vegetables to the air fryer for the last 10 minutes of cooking time.

Chicken breasts can vary in size so use a meat thermometer to ensure they don't overcook. (Check it early).

Chicken should reach an internal temperature of 165°F, I usually take it out a few degrees before as it will continue to cook once you remove it from the oven.

Always allow chicken (and other meats) to rest before serving. This helps to redistribute the juices and makes for a juicy chicken breast.

Slow Cooker Honey Garlic Chicken

 

             Slow Cooker Honey Garlic Chicken

Ingredients:

Honey Garlic Sauce

1/3 cup honey

1 tbsp garlic, minced

1/2 cup soy sauce, low sodium (see note)

1/4 cup ketchup

1 tsp dried oregano

Crockpot Chicken and Vegetables

2 pounds chicken thighs, bone-in, skin-on

1 pound baby red potatoes

1 pound carrots, peeled

1 cup onions, chopped

1 pound green beans, trimmed

fresh parsley, chopped, for serving optional

salt and pepper to taste

Cornstarch Slurry (Optional)

2 tsp cornstarch

3 tsp water

Instructions:

In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.

Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.

Pour the honey garlic sauce mixture evenly on top.

Cover the slow cooker and seal the lid. Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours (see note).

About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.

Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.

Remove the chicken and vegetables to serving plates using a slotted spoon. Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.

Drizzle sauce on top of chicken and vegetables. Garnish with optional minced parsley.

Best Ever Beef Stew 😋🤤

 

                     Best Ever Beef Stew 😋🤤

Ingredients:

2 pounds beef stew meat

½ cup all purpose flour

1 tablespoon seasoning salt

2 tablespoons olive oil

½ teaspoon black pepper

1 large onion, diced

2 bay leaves

¼ cup Worcestershire sauce

2 cups water

2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)

4 medium to large red skinned potatoes, washed & diced

3 large carrots, peeled & sliced

1 stalk celery, diced

Directions :

Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.

Saute the diced onion in the same hot skillet for 2 minutes. Don’t worry about cleaning it out in between – that’s added flavor! Transfer the onions into the slow cooker as well. Pour the Worcestershire sauce, water, & beef demi glace (or Swanson Flavor Boost) into the skillet and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.

Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving

crock-pot northern beans and ham recipe

 

         crock-pot northern beans and ham recipe

Ingredients:

1 – 16 oz package package dried northern beans 

2 – 3 meaty ham hocks, shank or use a meaty ham bone (about 1 1/2 lbs)

1 – small onion, diced

water, enough to cover beans 

1 – packet Goya ham flavored concentrate, optional but so good

1 – bay leaf 

salt & pepper to taste

1/4 – 1/3 – cup light brown sugar

Directions :

Sort the beans for any pebbles and rinse them under cold water. Soak the beans for 3 hours in a large bowl. Drain and rinse the beans. 

Add the the rinsed beans, onion, salt, pepper, bay leaf and ham shanks, hocks or ham (chopped into large chunks) into the crock pot.

Add enough water or water and broth to cover the beans by about 2 inches. (about 6 – 8 cups) add the goya ham concentrate if using. 

Cover and cook on high for the first hour then turn the crock pot to low and cook for an additional 4 hours or until the beans are tender and a bit creamy.

Remove the ham shanks or hocks and pull off all of the meat. Remove the bay leaf and throw away. Return the meat to the crock pot and add the brown sugar. 

If there is a lot of juice in the cooked beans I will remove about a cup of the juice before adding the brown sugar. 

It all depends on how thick or thin you want the beans. Lightly mix to combine. Ladle in to bowls and serve.

Cooks Note: Keep in mind that EVERY Crock pot is DIFFERENT. I have 3 crock pots and all of the cook differently. Some quicker than others, so the cooking time will be different and could be increased.  

I don’t soak my northern beans before cooking because they cook tender after 5 hours of cooking in MY crock pot. Several readers were stating the beans were still not tender after 5 hours of cooking, so I have added to soak the beans prior to cooking in the recipe. Just use your own judgement.